Mushroom Tikka

My friends came over.. they wanted to see my Tandoor and try some food made in it. Now that I have gotten enough practice of using it well, I was more confident to invite them over and show off my Tnadoor skills. They all came, all excited and with their signature dish to share. I was in charge on only few of the Tandoori items. It was a feast... paneer makhni, signature karela, masala rice, yummy kheer and icecream. OMG it was a blast. We sat in my backyard, under the shade of my Avocado tree and enjoyed all the delicious food while I bragged about our homemade DIY Tandoor. :)

My friends are my guinea pigs. :) There are so many recipes that I try out for the first time, and only after it is approved by the panel of judges (my friends) that it lands up as a post on my blog. Some of the recipes are still to be typed and published. This one was a hit...an instant hit... It was all gone before I could click a picture. Luckily I had my friends send few pictures that they took and wow they are so brilliantly captured, that I am pleased and thrilled to say that I have wonderful friends and will be glad to host them again :)

While I have grilled mushrooms a lot with paneer tikka, and we love it...this time it was a new marinade and grilling over charcoal heat of my Tandoor. Thanks to SV for sending me the picture that I have used as a cover photo. Brilliant isn't it? This marinate for mushrooms is mint flavored...yogurt and mint with mushrooms is a delicious combination and super easy to make too.

Ingredients
10-15 button mushroom.
1/2 cup mint leaves
1-2 green chillies
1/4 inch ginger
1/2 tsp. cumin seeds
1/2 cup hung plain yogurt or Greek yogurt
1/2 tsp. salt

Thinly sliced onion rings or onion spirals so serve mushroom tikka.

• In a blender blend mint leaves, green chilies, ginger, salt, cumin seeds with little water.
• Add the mint paste to hung yogurt and mix well.
• Clean wipe mushrooms and remove the stalk. 
• Mix mushrooms well into the marinade. If left for a long time, mushrooms will sweat moisture and that is all right.
• Use a 2 prong skewers and gently insert mushrooms in it. One prong skewer is not very easy to turn to cook mushrooms well. as mushrooms shrink, they can break from the skewer and fall off. 2 prong skewers hold mushrooms well and can cook well on all sides.
• Grill mushrooms over charcoal heat or in the oven. If placing in an oven, put skewers on a high pan so that mushrooms do not touch the bottom of the pan. If they touch the bottom of the pan, they can get soggy. Heat the oven to 500F temperature and grill mushrooms till done and golden brown. You might need to flip it too. 
• When done, place on a bed of sliced or spiral onions.
• Also, sprinkle a bit with chaat masala. and then serve. 

In a blender blend mint leaves, green chilies, ginger, salt, cumin seeds with little water.

Add the mint paste to hung yogurt and mix well.

Clean wipe mushrooms and remove the stalk. 

Mix mushrooms well into the marinade.

Two prong skewers for Mushroom tikka. 

Check this Amazon link http://amzn.to/2ufqvrr

Use a 2 prong skewers and gently insert mushrooms in it. One prong skewer is not very easy to turn to cook mushrooms well. as mushrooms shrink, they can break from the skewer and fall off. 2 prong skewers hold mushrooms well and can cook well on all sides.

Grill mushrooms over chacoal heat and flip it when it gets slight color.

Spiralizer to make onion spirals.

 When done, place on a bed of sliced or spiral onions.

Let's get grilling!!!